Syntheses of the principal bread flavor component, 6-acetyl-1,2,3,4-tetrahydropyridine, and acetal protected precursors

Article abstract of DOI:10.1016/0040-4020(94)01104-8

Various synthetic approaches towards the principle bread flavor component, 6-acetyl-1,2,3,4-tetrahydropyridine, and some of its more stable acetal and enol ether derivatives have been developed by elaboration and ring closure of appropriately functionaliz